Anchorage Marina

Anchorage Marina

Holland, Michigan

Lounge open Wednesday Nov 23rd, Closed Friday 25th & Saturday 26th.

Hello members, this week the AMYC lounge is open Wednesday, the night before Thanksgiving!!!!  The Lounge opens at 5:00pm.  Entertainment is all right here if looking for something to do before all your delicious food and football on Thursday.  However, the club will be closed Friday, November 25th, and Saturday the 26th.  The lounge will re-open the following Wednesday, November 30th, 5:00 pm the normal time.  Friday, December 2, AMYC lounge will be closed for a private event.  Saturday, December 3rd, lounge will have regular hours, 5:00pm till close. Sunday, December 4th, is AMYC Open House, Lounge opens at noon, with our awesome buffet starting at 1:00pm.  It is always exciting when Santa arrives with fun and joy.  I will keep everyone notified when the club does close down for private holiday events.  Thank you to all the members, guest’s, and friends, that enjoy our wonderful club!!!!  Have a safe and delicious Thanksgiving!!!  See you all at the club!!!

Holiday Parties at AMYC are always fun!!!

Holiday Parties at AMYC are always fun!!!

Holiday food is always fun.

The holiday menu is always the best!!!

Thank you all…Commodores’ Ball 2016!

Ready to dance!!! Commodores Ball 2016!!

Ready to dance!!! Commodores Ball 2016!!

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A quick note to thank all of you that attended the 2016 Commodores Ball.  Thank all of you who attended the “changing of the guard” extravaganza!!!!  Everyone had such a great time, the band, Life Support, was awesome!!!  Thank you all again….see you next year.

A reminder that AMYC has begun it’s Winter Social Membership.  $25.00 per membership.  From October 1st to May 1st, a social membership is only $25.00.  It makes an unbelievable gift for the holidays and allows access to the AMYC lounge and to all our events.  We will see you…..at the club!!!!

Matt and Marcus taking care of the salad course.

Matt and Marcus taking care of the salad course.

Desserts anyone? Matt and Marcus setting up the "Apple Spice Crème Brule!!!"

Desserts anyone?  Setting up the “Apple Spice Crème Brule!!!”

Reminder…Commodores’ Ball this Saturday, October 8th

Come join us this Saturday at AMYC’s annual Commodores’ Ball.  Great food, wine, and live music for the “changing of the guard.”  Reservations are being accepted till Thursday, October 6th.

AMYC also has started it’s winter social membership.  October 1st till May 1st, join AMYC for just $25.  These make great Christmas gifts!!!!  This membership allows one access to the lounge and all of AMYC event’s.  A member can even bring guest’s if they choose.  Wow, what a deal!!!!  See everyone this Saturday!!!!

25$ winter membership....the views from the lounge are stunning!!!!

25$ winter membership….the views from the lounge are stunning!!!!

Last years Ball was a blast!! Come join this year.

Last years Ball was a blast!! Come join this year.

Commodores’ Ball Saturday, October 8th

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2015 Lounge for the Commodores Ball.

2015 Lounge for the Commodores Ball.

 

The invitations for the 2016 Commodores’ Ball at the Anchorage Marina Yacht Club were officially mailed today.  This is an RSVP event.  It is $20 per person and please register at the office or lounge by calling 616-399-1802.  Cocktails start at 6:00pm and dinner is at 7:00pm.  The Club also has live music provided by Life Support.  The menu for this night is as follows:

Entree’s for Commodores’ Ball 2016

Curried Alaskan Halibut:  Middle Eastern spiced rubbed halibut, grilled and served with seasoned Jasmine rice, deconstructed spring roll of bok choy, nappa cabbage, red onions, and carrots.  In house made curry sauce.

7oz Tenderloin Filet: House butchered, seasoned and grilled to order, caramelized balsamic onions & deglazed mushrooms, beef demi glaze, whipped herb potatoes, grilled asparagus.

Roasted Stuffed Chicken Breast:  Cumin and toasted fennel Statler chicken breast (breast with drum), stuffed with celery, carrots, onion, parmesan, wrapped in prosciutto, pan seared and roasted. With pan jus, orzo pasta sautéed with fresh spinach, artichoke hearts, and cherub tomatoes.  Grilled asparagus.

Salad and dessert are also included.

All reservations must be in by Wednesday, October 5th.

Due to Epic Storms, Shrimp Boil this Weekend!!!!

We had a pretty good storm this past weekend, so Rob and Diana Nissen are having their AMYC’s Annual Shrimp Boil this weekend, Saturday, August 27th at 6:00pm.  Rob and Diana work pretty hard on this event and limit the attendance to a 100 people. Register at the office or lounge to secure a spot.

The storm this past weekend supplied the Marina with some excellent photo opps.  This was taken from AMYC deck.

The storm this past weekend supplied the Marina with some excellent photo”s. This was taken from AMYC deck.

The appetizer special this week is one I love to prepare.  Toasted fennel lamb rack with house made tzatziki.  I will add the spice rub, pan sear, and serve.  Have a little salad or enjoy right off the bone.  Bon appetite!

Toasted Fennel and Cumin rubbed lamb rack with tomato fennel and house made tzatziki.

Toasted Fennel and Cumin rubbed lamb rack with tomato fennel and house made tzatziki.

The entrée special, the Large Sea Scallops, are served on a bed of Middle Eastern cous cous and red quinoa that is  sautéed with dried cranberries, roasted almonds, and fresh cilantro.  With roasted red pepper coulis and delicious vegetables.

The house soup is made from scratch beef barley with fresh veggies and the soup of the day is broccoli chedder.  I hope everyone this weekend “weathered” the storm and we will see you at the club!!!

Large sea scallops on Middle Eastern cous cous and quinoa mix with roasted red pepper coulis.

Large sea scallops on Middle Eastern cous cous and quinoa mix with roasted red pepper coulis.

 

Sign up for AMYC’s Annual Shrimp Boil!!!

Saturday, August 20th, AMYC’s President, Rob Nissen, is having his annual Shrimp Boil.  To register, call or stop by the office or the lounge.  Rob and Diana always have a great event and last year over 100 members attended.

The lounge specials this week are delightful and fresh.  The appetizer special is a Tempura Shrimp.  This lightly battered app is served with an Asian slaw, spicy Thai chili sauce, and pickled ginger.

Tempura Shrimp Appetizer!!!  With pickled ginger, Asian slaw, and Thai chili sauce!!!!

Tempura Shrimp Appetizer!!! With pickled ginger, Asian slaw, and Thai chili sauce.

The entrée special are Adobo Carnitas.  Pan seared pork with adobo spice rub, in a lightly grilled corn tortilla’s, served with mix cheese, house made mango salsa, shredded romaine, and a cilantro crème.  We add Spanish rice and fresh corn tortilla chips.  Fresh and delicious!!!!

The house soup this month is Beef Barley and the soup of the day is Brie Mushroom.  Come on up and enjoy the A.C. during Happy Hour which starts at 4:oopm to 6:00pm every Thursday.  See you all at the club!!!!

Adobo spiced Carnita's with cilantro crème.

Adobo spiced Carnitas with cilantro crème.

As July slips away….Here comes August!!!!

Wow is this summer “zipping” by.  The last weekend of July brings out some great specials for the lounge.  The appetizer special this week are Dolmades.  A Greek dish of grape leaves stuffed with a mixture of lamb, rice, a little lemon, feta, fresh parsley, and red bell peppers.  It comes with a mint and cucumber riata, which is  a type of condiment made with greek yogurt.  Also served with a roasted red pepper coulis.

Greek style dolmades.  Delicious grapes leaves stuffed with a lamb rice mixture.

Greek style dolmades. Delicious grapes leaves stuffed with a lamb rice mixture.

The entrée special is Bombay Swordfish.  Marinated swordfish grilled and  served with a house made curry sauce.  It comes with sautéed nappa cabbage, bok choy, carrots, and red onion.  Finished with brown rice and pickled ginger.  An outstanding meal for any member eating healthy.  The soup of the day is my New Orleans style Seafood Gumbo.  Come on out and give these specials a try or take a look at the menu.  Tonight is Happy Hour which starts at 4:00 pm.  See you at the club!!!!

Grilled Swordfish with house made curry sauce and pickled ginger.

Grilled Swordfish with house made curry sauce and pickled ginger.

Seafood Gumbo with Andouille Sausage.

Seafood Gumbo with Andouille Sausage.

Beat the Heat…Come to AMYC!!!!

It’s going to be hot and sticky the next few days so why not come out to AMYC lounge and enjoy the air conditioning and the great views.  Tonight, and every Thursday, the lounge opens at 4:00 pm for “Happy Hour” with drink and food specials.  Happy hour runs from 4pm to 6pm every Thursday.  Also, the lounge has a full menu available from 5pm to 10pm.  The appetizer special this week are Chilean Blue Mussels.  I sauté these beauties in fresh garlic, shallots, tomatoes, parmesan, and fresh parsley.  It all comes together in a white wine butter sauce.  Mmm Mmm good!!!!!  The entrée special is 12 oz New York Steak.  I buy from a local vender, the whole strip loin, and butcher myself.  One receives the best cuts house butchering.  Seasoned and charbroiled to order.  Served with sautéed mushrooms and caramelized onions, a little bourbon sauce on the plate, one terrific meal.  Grilled herb oiled asparagus and baked potato rounds out the entrée.  The soup of the week is potato bacon with corn chowder and the house soup is chicken vegetable with rice.  All soups are made from scratch.  Nothing out of a bag here!!!  Come on out, lay back, relax in the cool Anchorage lounge….see you at the club!!!

Mussels in white wine, garlic, parsley, tomatoes, parmesan, and herb bread.

Mussels in white wine, garlic, parsley, tomatoes, parmesan, and herb bread.

Specials are fresh and delicious this holiday week!!!!

This 4th of July week, according to the weather report, it appears we are going to have Mother Nature on our side.  The weather looks outstanding!!!!  This weeks appetizer special are Chesapeake Bay Oysters.  I had these flown in yesterday, with a fresh case coming in Friday, and if needed, another on Saturday.  They are so fresh, one can taste the sea water!!  Get them raw or Rockefeller style and they come with lemon and house made cocktail sauce.  Available per oyster or get a dozen or 1/2 dozen, you decide.

Nice!!! Flown in from Chesapeake Bay, Maryland.

Nice!!! Flown in from Chesapeake Bay, Maryland.

 

The entrée special this week is Curry Halibut.  This Alaskan, buttery, mild fish is light and explodes with flavor.  I pan sear the fish with a middle eastern spices and served with a house made curry.  Sautéed vegetables of bok choy, nappa cabbage, carrots, and red onions.  Topped off with seasoned brown rice, wakame, and pickled ginger.  Delicious!!!!!  The house soup has changed to Chicken and Rice with Vegetables, and the soup of the day this week is Southwest Vegetarian Black Bean.  Have a great and fun week, and I will see you all at the club!!!

Curry Halibut with Wakeme and Pickled Ginger.

Curry Halibut with Wakeme and Pickled Ginger.